Gluten-Free High Protein Vegan Version with Soya Mince; Packed with Vegetables and Topped with Potatoes
- 200g dry soya mince*
- 50g green peas
- 20g chives
- 250ml vegetable broth
- 1 russet potato
- 1 carrot
- 1 brown onion
- 1 tbsp sunflower oil
- 1 tbsp coconut oil
- 1⁄2 tsp sea salt
Fill the pot halfway with water and bring it to boil. Cut the potato into inch cubes and add it to the pot. Boil for 10-12 minutes until the potatoes can be easily pierced with a fork. Drain the water.
Add coconut oil and salt to the potatoes and mash them roughly with a fork. Finely cut chives and mix them into the mash.
While the potatoes are cooking, prep the vegetables. Peel and finely chop the onions, cut the carrot into quarters and thinly slice each quarter.
Heat the sunflower oil in the frying pan. Add carrots, onions and peas and stir fry them for 5-7 minutes until the onions soften and turn a subtle golden colour.
In a small bowl, combine soya mince with the vegetable broth and set it aside to rehydrate.*
In a mixing bowl, combine soya mince with fried vegetables, mixing everything thoroughly together. Empty the contents of the bowl into the loaf tin, evening out the surface.
Top the mince with potato mash and smooth it out with a spoon.
Heat the oven to 200 C (392 F) and cook your shepherd’s pie in the middle of the oven for 40-45 minutes.
* Alternatively, you can use frozen soya mince or a ready-to-cook version, seasoning them with vegetable stock powder instead of adding broth.
- Category: Dinner
- Cuisine: British
- Calories: 407
- Sugar: 4.3 g
- Sodium: 289 mg
- Fat: 9.9 g
- Saturated Fat: 4.6 g
- Carbohydrates: 43.3 g
- Fiber: 5.2 g
- Protein: 36.3 g
- Cholesterol: 0
Keywords: vegan, vegetarian, high protein, dinner recipe, shepherd's pie, gluten free, winter recipes, nut free, party recipe, dinner party, potatoes, vegetables